Looking for a way to expand your cooking creativity? Here’s an idea: Take one incredible dish and stuff it inside another incredible dish. A classic example of this concept is clam chowder served in a sourdough bread bowl — it doubles the flavor and goodness in one meal.

From breakfast to entrees, food-stuffed recipes abound. Here are a few to try.

CHICKEN FAJITA STUFFED PEPPERS

By Hawaiian Electric Co.

• 5 medium bell peppers, any color
• 2 tablespoons canola oil, divided
• 1 medium yellow onion, chopped (1-1/2 cups)
• 2 cloves garlic, minced
• 1 pound chicken, diced into 3/4-inch pieces
• 1 teaspoon chili powder, divided
• 1 teaspoon ground cumin, divided
• 1/4 teaspoon paprika
• Salt and freshly ground black pepper, to taste
• 1 (10-ounce) can tomatoes with green chilies
• 1 cup canned black beans, drained and rinsed
• 1 cup frozen corn
• 2 cups cooked brown rice
• 3 tablespoons fresh cilantro, plus more for garnish
• 1 tablespoon fresh lime juice
• 2/3 cup shredded Monterey Jack cheese
• Sour cream, for garnish
• Mexican-style hot sauce, for garnish

Heat oven to 375 degrees. Bring large pot of water to a boil. Meanwhile, cut peppers in half lengthwise, seed and devein, then boil 4-5 minutes, just until tender. Drain well and align in baking dish; set aside.

Heat 1 tablespoon oil in a large, deep skillet over medium-high heat. Add onions and saute until golden, about 5 minutes. Add garlic and saute 30 seconds longer; transfer to plate.

In same skillet, add remaining oil and chicken; combine with 1/2 teaspoon chili powder, 1/2 teaspoon cumin and paprika. Season with salt and pepper.

Stir occasionally until cooked through, about 5 minutes. Reduce heat to medium-low. Add tomatoes, onion mixture, beans, corn, rice, remaining chili powder and cumin, cilantro and lime juice. Stir and add more salt and pepper. Cook until heated through.

Add a heaping 1/2 cup of the chicken mixture to each pepper half, lightly pressing filling to make it fit nicely. Pour 1/8-inch of water into baking dish, being careful not to pour it into peppers.

Cover with foil and bake 30-35 minutes, until peppers are soft. Remove from oven, sprinkle tops evenly with cheese and return to oven until cheese has melted, about 3 minutes.

Serve warm, topped with more cilantro, sour cream and hot sauce if desired. Serves 5.

Approximate nutritional information, per half pepper (not including sour cream and hot sauce): 210 calories, 7 g fat, 2 g saturated fat, 40 mg cholesterol, 300 mg sodium, 22 g carbohydrate, 4 g fiber, 5 g sugar, 16 g protein.

BACON, EGG & CHEESE BREAD BOWLS

By Hawaiian Electric Co.

4 large bread rolls (soft or crusty)

4 small slices ham, or 2 big slices cut in half

4 eggs, at room temperature

1/2 cup shredded mozzarella cheese

1 tablespoon fresh parsley, finely chopped

Heat oven to 350 degrees. Using a small knife, cut tops of roll and set aside. Scoop out center of the roll to make a bowl.

Line bread bowl with a slice of ham. Crack an egg onto the ham. (Use a whole piece of ham rather than smaller strips or bits to prevent egg from soaking into roll.) Top with 2 tablespoons mozzarella and a sprinkle of parsley.

Replace bread top on each roll. Wrap with foil and bake 15 to 25 minutes. Unwrap and serve immediately. Serves 4.

Approximate nutritional information, per serving: 400 calories, 11 g fat, 3.5 g saturated fat, 200 mg cholesterol, 950 mg sodium, 54 g carbohydrate, no fiber, 6 g sugar, 23 g protein.

LASAGNA CUPCAKES

By Hawaiian Electric Co.

• Oil to grease muffin tins
• 12-16 fresh won ton wrappers
• 1 cup ricotta cheese
• 1 to 2 cups tomato-based pasta sauce
• 1 cup shredded mozzarella
• Fresh basil leaves

Heat oven to 375 degrees. Lightly oil 6 to 8 wells of a mini muffin tin.

Press a won ton wrapper into the bottom of muffin tin, making sure to push the wrapper down and along the sides. Top with a small spoonful of ricotta, a spoonful of sauce, a bit of mozzarella and a basil leaf. Repeat with another layer.

Bake until cheese is golden brown, about 12 minutes. Remove from tins and top with fresh basil. Serves 4.

Approximate nutritional information, per serving: 380 calories, 19 g fat, 5 g saturated fat, 20 mg cholesterol, 950 mg sodium, 38 g carbohydrate, 2 g fiber, 13 g sugar, 15 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.